Creole Seafood Boil Corn (Printable)

A zesty blend of shrimp, crab, sausage, corn, and potatoes simmered in Creole broth for a hearty meal.

# What's Needed:

→ Seafood

01 - 1 lb large shrimp, shell-on
02 - 1 lb snow crab legs or king crab legs

→ Sausage

03 - 12 oz andouille sausage, sliced into 1-inch pieces

→ Vegetables

04 - 4 ears corn, husked and cut into thirds
05 - 1.5 lb baby red potatoes, halved
06 - 1 large yellow onion, quartered
07 - 1 lemon, sliced

→ Broth & Seasonings

08 - 12 cups water
09 - 1/2 cup Creole or Cajun seasoning, plus extra for serving
10 - 6 cloves garlic, smashed
11 - 3 bay leaves
12 - 2 tbsp kosher salt
13 - 1 tbsp smoked paprika
14 - 1 tsp cayenne pepper

→ Finishing

15 - 1/4 cup unsalted butter, melted
16 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Fill a large stockpot with water. Add Creole seasoning, garlic, bay leaves, salt, paprika, cayenne, onion, and lemon slices. Bring to a boil over high heat.
02 - Add potatoes to the boiling broth. Cook for 15 minutes or until just tender when pierced with a fork.
03 - Add corn and sausage to the pot. Continue cooking for 10 minutes to allow flavors to develop.
04 - Add crab legs and cook for 5 minutes until heated through.
05 - Add shrimp and cook until pink and opaque, about 3 to 4 minutes. Do not overcook.
06 - Drain the seafood and vegetables thoroughly. Transfer to a large serving platter or spread over newspaper for a traditional presentation.
07 - Drizzle with melted butter and sprinkle with chopped parsley. Add extra Creole seasoning if desired. Serve immediately with lemon wedges.

# Tips for Success:

01 -
  • The Creole broth infuses every single ingredient with layers of flavor that you just cant get any other way
  • Its remarkably low effort for something that looks like you spent hours planning
  • The interactive, hands on eating experience turns strangers into friends immediately
02 -
  • Dont add all the ingredients at once—timing is everything and you'll end up with mushy potatoes and rubbery shrimp
  • The broth is just as important as the seafood, so taste it before adding the seafood and adjust the seasoning if needed
  • Have everything prepped before you start because once you begin cooking, it moves fast
03 -
  • Buy an extra bag of ice—keeping the seafood on ice until the very last minute keeps it pristine
  • Use a spider strainer instead of a colander for easier lifting of heavy ingredients
  • Line your serving platter with parchment or butcher paper for easier cleanup

Go Back